Need help from a Metal Fabricator - Page 3

Tatoosh · 10-03-2012, 12:50 AM

Quote:

Originally Posted by Zin

A pressed burger is a tough burger, just form the patties with your hands no simpler way imho.

I dunno about that. A compressed burger, yeah. But to form it into a patty without squeezing the bejeezus out of it, maybe not. And the parchment paper forms a seal to help capture whatever juices are being bounced around. Or at least they appear to.

The only thing I might do differently is mix the seasoning into the burger before "smashing", not sprinkle across the top afterwards. I think you'd get a better flavor that wouldn't be scorched when you flip the burger.

That smasher looks like a 5 or 6 inch circle that he is using in the video, so maybe a 4 1/2 inch patty about 3/4 thick? I'm kinda into deep frying my burgers but the last one I made was on the Weber over coals and it was superb with that charcoal - woody taste that no griddle gives.

smokeyw · 10-03-2012, 06:33 AM

John, what about using one of these? It is inexpensive and it is adjustable so you can have whatever thickness burger you want. All you would have to do is take it apart at the hinge.
http://www.cabelas.com/product/Cabel...h-All+Products

JMSetzler · 10-03-2012, 09:44 PM

That could possibly work too.... Meyer Metal Works is gonna produce one to the specs I asked for and we're gonna try it out soon hopefully...

BillywannaQ · 10-03-2012, 10:12 PM

Please post a vid when you get it JM.

Shadowdog500 · 10-03-2012, 10:13 PM

I have the Meyer metal one and love it.

I'm wondering if you can just pull the hinge pin and just use the top half.

Chris

Will work for bbq · 10-03-2012, 11:00 PM

That is a good looking burger. I had some scrap 5.5" id x 6" od DOM laying around so I cut a few of these 3/8" long.

They are carbon steel which I think should be ok if it's seasoned like cast iron would be. I plan on welding it inside and out like the left side of the drawing, the right side is welded only on the outside but I don't like the seam left on the inside where bacteria can hide.

I see Meyer Metal Works is gonna hook you up but if I get these done in the next 2 weeks let me know if you would like one.

Tatoosh · 10-03-2012, 11:16 PM

Wow, I'm looking forward to seeing what you guys produce in the next few!

mbshop · 10-04-2012, 01:03 AM

stamping them on the griddle like the video sure seems slow and a lot more work.
i to want to see the end results.

10-03-2012, 06:33 AM	#32
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	John, what about using one of these? It is inexpensive and it is adjustable so you can have whatever thickness burger you want. All you would have to do is take it apart at the hinge. http://www.cabelas.com/product/Cabel...h-All+Products __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

10-03-2012, 09:44 PM	#33
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	That could possibly work too.... Meyer Metal Works is gonna produce one to the specs I asked for and we're gonna try it out soon hopefully... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

10-03-2012, 11:00 PM	#36
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	That is a good looking burger. I had some scrap 5.5" id x 6" od DOM laying around so I cut a few of these 3/8" long. They are carbon steel which I think should be ok if it's seasoned like cast iron would be. I plan on welding it inside and out like the left side of the drawing, the right side is welded only on the outside but I don't like the seam left on the inside where bacteria can hide. I see Meyer Metal Works is gonna hook you up but if I get these done in the next 2 weeks let me know if you would like one. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

10-03-2012, 11:16 PM	#37
Tatoosh Full Fledged Farker Join Date: 04-21-12 Location: Baguio City, Philippines Downloads: 0 Uploads: 0	Wow, I'm looking forward to seeing what you guys produce in the next few! __________________ Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ

10-04-2012, 01:03 AM	#38
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	stamping them on the griddle like the video sure seems slow and a lot more work. i to want to see the end results. __________________ george spam, can't live without it

10-03-2012, 10:12 PM	#34
BillywannaQ Full Fledged Farker Join Date: 02-08-08 Location: El Paso, Texas Downloads: 0 Uploads: 0	Please post a vid when you get it JM.

10-03-2012, 10:13 PM	#35
Shadowdog500 Full Fledged Farker Join Date: 06-18-12 Location: Down the Shore!!! Downloads: 0 Uploads: 0	I have the Meyer metal one and love it. I'm wondering if you can just pull the hinge pin and just use the top half. Chris